Zuppa Toscana
This post may contain affiliate links. Please read my disclosure policy.
This Zuppa Toscana is rich, savory, and full of Italian sausage and tender potatoes, just like the restaurant version but better. Creamy without being heavy and ready in under an hour.
Copycat Olive Garden Zuppa Toscana
I used to order Zuppa Toscana every single time we went to Olive Garden. Didn’t even look at the menu. At some point it clicked that what I was ordering was basically sausage, potatoes, kale, and cream, so I started making it at home instead. Turns out, it’s one of the easiest soups you can throw together.
Now it’s a regular at our house, especially on nights when I want something cozy but don’t feel like committing to a big cooking project. Remo loves it because it’s filling and “real food,” and I love it because it’s one pot and it’s easy to make.
Key Ingredients & Tips
- It really does taste like the Olive Garden version. Creamy broth, sausage in every bite, tender potatoes, and that slightly peppery finish.
- It’s one pot and very low effort. Brown the sausage, simmer the potatoes, add the rest. No juggling pans, no complicated timing, no stress.
- It actually fills you up. This isn’t a “soup and then snacks later” situation. A bowl of this is dinner.
- It reheats well. The leftovers are just as good the next day, which Remo fully appreciates.
- Easy to tweak. Use spicy sausage, swap kale for spinach, add more cream or less. It’s forgiving so don’t be shy and make it your own.
Ingredients You’ll Need
- Italian sausage: This is where most of the flavor comes from, so use one you actually like. Mild keeps things classic, spicy gives it that Olive Garden kick. Pork is traditional, but beef works too. Just don’t use anything too lean or the soup will taste flat.
- Potatoes: Yukon Golds are my first choice because they hold their shape and still feel creamy. Russets are fine if that’s what you’ve got, just keep an eye on them so they don’t turn to mush.
- Kale: Strip out the tough stems and chop it up. Add it near the end so it softens but doesn’t completely disappear. If kale isn’t your thing, spinach is an easy swap.
- Heavy cream: Add it at the end and don’t let the soup boil after. This keeps it creamy instead of weird and grainy. You can use half-and-half, but let’s be honest, this is not the time to be overly sensible.
- Chicken broth + bouillon: The combo gives you a deeper, more rounded flavor without needing to simmer all day. If your broth is already very salty, skip the bouillon and taste first.
- Season at the end: Sausage, broth, and Parmesan all bring salt to the party. Taste once everything is in, then adjust. This avoids the “why is this so salty” moment no one enjoys.
Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the Italian sausage and cook until browned, breaking it up as it cooks. Once it’s done, use a slotted spoon to transfer it to a plate and set aside.
In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another 1–2 minutes, just until fragrant.
Add the cubed potatoes to the pot, then pour in the chicken broth and water. Stir in the chicken bouillon, Italian seasoning, salt, and pepper. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes, until the potatoes are fork-tender.
Once the potatoes are tender, stir in 2 cups of chopped kale. Let it cook for another 5 minutes until the kale is wilted and softened.
Return the sausage to the pot and stir in the heavy cream. Add the red pepper flakes if using. Let the soup heat through, taste, and adjust seasoning as needed.
How To Serve
I love serving this Zuppa Toscana with some crusty bread for dipping or a light side to balance out the richness of the soup. Here are a few great options that pair perfectly:
Easy Garlic Bread
Caesar Salad Recipe
Easy Focaccia
Antipasto Platter
Frequently Asked Questions
Can I make this ahead of time?
Yes, and it holds up really well. The flavors actually get better after a day in the fridge. Just reheat it gently and give it a stir before serving.
Can I freeze Zuppa Toscana?
You can, but there’s a small catch. Creamy soups can change texture a bit once thawed. It’ll still taste great, just not quite as silky. If you know you’re freezing it, you can leave out the cream and add it when reheating.
How do I reheat it without the cream separating?
Low and slow is the move here. Reheat on the stove over medium to medium-low heat, stirring occasionally. If it thickened too much, add a splash of broth or water to loosen it up.
Why does my soup taste too salty?
Between the sausage, broth, bouillon, and Parmesan, salt adds up quickly. Always taste at the end before adding more, and use low-sodium broth if possible.
What kind of sausage is best?
Italian sausage with a bit of fat is key. Mild keeps it classic, spicy gives it that Olive Garden-style kick. Very lean sausage won’t give you the same flavor.
Can I make Zuppa Toscana in an Instant Pot?
Yes, absolutely. Here’s my recipe for Instant Pot Zuppa Toscana.
More Delicious Soups
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Zuppa Toscana
Video
Ingredients
- 1 pound Italian sausage (mild or spicy, casing removed)
- 1 tablespoon olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic (minced)
- 4 medium potatoes (peeled and cut into cubes (Yukon Gold or Russet))
- 4 cups chicken broth (low sodium or no sodium added)
- 2 cups water
- 1 cube chicken bouillon
- salt and pepper (to taste)
- 1 teaspoon Italian seasoning
- 2 cups kale (chopped)
- 1 cup heavy cream
- ½ teaspoon red pepper flakes (optional)
- Parmesan cheese (grated )
- fresh parsley (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large Dutch oven or soup pot, heat 1 tablespoon of olive oil over medium-high heat. Add the Italian sausage and cook until browned, breaking it up with a spoon as it cooks. Remove the sausage with a slotted spoon and set aside.
- In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the potatoes to the pot. Pour in 4 cups of chicken broth and 2 cups of water. Season with Italian seasoning, chicken bouillon, salt and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Stir in the chopped kale and cook for another 5 minutes until the kale is wilted and tender.
- Return the browned sausage to the pot. Stir in 1 cup of heavy cream and heat through. If using, add ½ teaspoon of red pepper flakes for a bit of heat. Taste for seasoning and adjust with salt and pepper as needed.
- Ladle the soup into bowls and garnish with grated Parmesan cheese and chopped fresh parsley.
Equipment
Notes
- Mild or spicy Italian sausage both work here. Choose based on how much heat you like.
- Yukon Gold potatoes hold their shape best, but Russets are fine if that’s what you have.
- Add the cream at the end and don’t let the soup boil after. This keeps it smooth and creamy.
- For a thicker soup, mash a few of the potatoes in the pot before adding the cream.
- If you plan to freeze leftovers, leave out the cream and stir it in when reheating.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
